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- March 17, 2016
Sausage Stuffed Pork Tenderloin With Carrot Purée Recipe.
Of course, you could also cook each component of the meal separately. The sausage-stuffed tenderloin could go with all kinds of vegetables, and the carrot puree would probably be very tasty with different proteins. Why not try it like this, and then try it again as a mix-and-match, just to see how you like it best?
PrintSausage Stuffed Pork Tenderloin With Carrot Pur?e Recipe
Ingredients
Scale
- 1 pork tenderloin;
- 2 Italian sausages, casings removed;
- Arugula salad;
- Cooking fat;
- Sea salt and freshly ground black pepper;
Carrot Pur?e Ingredients
- 3 carrots, diced;
- 1 sweet or russet potato, chopped;
- 1 tbsp. curry paste;
- Sea salt and freshly ground black pepper;
Balsamic-Shallot Sauce Ingredients
- 2 shallots, minced;
- 1 tsp. Dijon mustard;
- 2 tbsp. balsamic vinegar;
- 4 tbsp. olive oil;
- Sea salt and freshly ground black pepper;
Instructions
- Preheat oven to 350 F.
- Butterfly the pork tenderloin: slice the pork in half horizontally almost but not all the way through, and open like a book.
- Place the open “book” of pork between two sheets of waxed paper or plastic wrap, and use a meat tenderizer to pound to a even thickness. You should end up with a rectangle of pork.
- Arrange the sausage in a line lengthwise down the middle of the pork rectangle. Roll up the pork loin around the sausage, and tie it with twine.
- Season the loin to taste with salt and pepper.
- In large oven-proof skillet, melt the cooking fat over medium-high heat and brown the pork on all sides (2 to 3 minutes).
- Place in the oven and bake for 20 to 25 minutes.
- While the tenderloin is cooking, put the carrots and potatoes in a pot of water and bring to a boil. Cook the vegetables for about 20 minutes or until tender. Drain.
- In a food processor, pur?e carrots, potato, and curry until smooth, and season with salt and pepper to taste. The mash is now done, so set it aside until you’re ready to serve everything.
- Transfer the tenderloin to a cutting board, cover with foil, and let rest about 5 minutes before slicing.
- While the tenderloin is resting, heat the olive oil in a small saucepan over medium heat and, cook the shallots 5 to 10 minutes, stirring frequently.
- Add the Dijon mustard, balsamic vinegar, and salt and pepper to taste.
- Whisk until well emulsified and remove from heat.
- Serve the sliced pork on top of the carrot pur?e, topped with arugula, and drizzled with the balsamic-shallot sauce.
